Blueberry Pierogi Recipe

Prep Time:: 1 hr

Cook Time::12 mins

Total Time:: 1 hr 12 mins

Servings::80

Yield::80 pierogi

Ingredients

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Original recipe (1X) yields 80 servings

8 cups all-purpose flour, or more as needed

2 eggs

6 tablespoons unsalted butter

2 cups lukewarm water, or as needed

Filling:

5 cups fresh blueberries

½ cup white sugar

Directions

Place flour on a clean work surface and make a well in the center. Crack eggs into the well, add butter, and pour in a little of the warm water. Start mixing together, adding a bit more water if needed. Knead well, continuing to add more water as needed. Continue kneading until dough is soft and smooth, adding a little more flour only if needed.

Dust a work surface with flour. Cut off 1/4 of the dough and roll out to a thickness of 1/8 inch. Cut out circles using a glass or a round pastry cutter.

Fill each dough circle with 1 teaspoon of blueberries and a sprinkle of sugar. Fold dough over into a half-moon shape and seal edges. Set aside on a tea towel and repeat with remaining dough, blueberries, and sugar.

Bring a large pan of salted water to a gentle boil. Add the pierogi in batches and cook until they float to the surface, 5 to 7 minutes. Cook for 2 to 3 minutes once they float to the surface. Remove with a slotted spoon and place in a colander to drain.

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